Gluten-Free Banana Bread

Nothing beats the heavenly aroma of fresh banana bread baking in your oven! This gluten-free version is perfect for anyone avoiding gluten but still craving that classic comfort food taste. Plus, it’s the perfect way to use up those overripe bananas sitting on your counter.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 2 hours 10 minutes, Total Time: 2 hours 30 minutes, Serves: 10 people.

Nutrition Profile: Nut-Free, Soy-Free, High-Fiber, Vegetarian, Gluten-Free.

Nutrition Facts (per serving): 230 Calories, 7g Fat, 42g Carbs, 4g Protein.

Ingredients You’ll Need

Gluten-free all-purpose flour blend: You’ll need 2 cups of your favorite blend. I love how these blends work just like regular flour in baking recipes!

Baking powder: 1½ teaspoons will give your bread that perfect rise. Make sure it’s fresh for the best results.

Ground cinnamon: 1 teaspoon adds that warm, cozy flavor we all love in banana bread.

Baking soda: ½ teaspoon helps create a tender crumb and works with the buttermilk.

Salt: ½ teaspoon brings out all the flavors beautifully.

Unsalted butter or coconut oil: 4 tablespoons, softened. Both work great, so use whatever you prefer!

Sugar: ¾ cup gives just the right amount of sweetness without being too much.

Large eggs: 2 eggs help bind everything together and add richness.

Mashed ripe bananas: 1½ cups from about 3 bananas. The riper, the better for maximum flavor!

Buttermilk: ¼ cup adds moisture and a slight tang that’s amazing.

Lemon zest: From 1 lemon, this brightens up the whole loaf.

Vanilla extract: 1 teaspoon for that classic bakery flavor.

Chopped walnuts or chocolate chips: ½ cup is optional but totally worth it for extra texture and flavor!

How to Make Gluten-Free Banana Bread

Step 1: Preheat your oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray so your bread comes out easily.

Step 2: Whisk the gluten-free flour blend, baking powder, cinnamon, baking soda and salt in a medium bowl. Set this aside for now.

Step 3: Beat the butter (or coconut oil) and sugar in a mixing bowl with an electric mixer on medium-high until well combined. Add eggs one at a time, beating well after each addition.

Step 4: Add the mashed banana, buttermilk, lemon zest and vanilla to your butter mixture. Beat until everything is combined nicely.

Step 5: Add the flour mixture and beat until just combined. Don’t overmix here! Fold in walnuts or chocolate chips if you’re using them.

Step 6: Scrape the batter into your prepared pan. Spread it evenly.

Step 7: Bake until a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Easy and Quick Gluten-Free Banana Bread Version

Want to speed things up? You can use a muffin tin instead! Divide the batter among 12 muffin cups and bake for just 18-22 minutes. You’ll have individual servings that are perfect for grab-and-go breakfasts!

Serving Ideas

This banana bread is amazing on its own, but try it toasted with a little butter or cream cheese. It makes a complete breakfast when paired with your morning coffee. Fresh berries or a glass of cold milk make perfect sides too.

Storage

Store your banana bread wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 3 months. To reheat, just pop slices in the toaster or microwave for 15-20 seconds.

Substitutions

No buttermilk? Mix ¼ cup regular milk with ½ teaspoon lemon juice and let it sit for 5 minutes. You can swap the butter for equal amounts of applesauce for a lighter version. Greek yogurt works great too!

Pro Tips

Use really ripe bananas: The more brown spots, the sweeter and more flavorful your bread will be!
Don’t overmix: Mix just until the flour disappears to keep your bread tender.
Check doneness carefully: Gluten-free baking can take a bit longer, so don’t rush it.
Let it cool completely: This helps the texture set perfectly before slicing.

FAQs

Can I make this dairy-free?

You bet! Just use coconut oil instead of butter and substitute the buttermilk with non-dairy milk mixed with a little lemon juice. Works perfectly!

Why is my banana bread dense?

This usually happens from overmixing the batter or using flour that’s too old. Mix just until combined and make sure your gluten-free flour blend is fresh.

Can I add other mix-ins?

Sure! Try dried cranberries, mini chocolate chips, or even a swirl of peanut butter. Just keep the total add-ins to about ½ cup so the bread bakes properly.

How do I know when it’s done?

A toothpick inserted in the center should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.